Process of making a liquid food.



' To all whom'z't may concern:

United States, residing at Chicago,

Prominent objects of D STA OFFICE- rm c. 3110mm Ann arenas in. 'nrcx, or cnrcaeo, rumors, ASSIGNORS r0 Narromm smnnrrc PRODUCTS co., or emcaeo, rumors, A coaronarron or I JERSEY.

Specification of Letters Patent.

vProcess or MAKING A mourn roon. 1

\ Patented July 18, 1916.

No Drawing. Substitution and continuation of application Serial No. 631,791,, filed June 7, 191 1. (Aliandonem) This application filed September 27, 1912. Serial No. 722,732.

Be it known that we, Hammer 0. Bncx MAN and GEORGE E. Drcn, citizens of the county of Cook and State of Illinois, invented a certain new and useful Improvement in Processes of Making a'Liquid Food, of which the following is a full,clear, con

cise, and exact description. Y

Our invention relates to a l1qu1d food product-and the process of making the same, the food product being useful for household and similar purposes either in the state or it is produced, or in other produce a healthful and nutritious liquid food product for household or other ;.uses';' to

properly 'fix'the same so 'thatit will retain its propercondition after preparation, or in other words to prevent its separation or disintegration into its original or component parts; to afford a simple, practical and efiec tive method or process of preparmg' such a food product in a "rapid and expeditious manner; to reduce the cost of the product and the cost of preparing the same; to make the same palatable and tastyyand to accomplish the foregoing and other desirable results in a simple and expeditious manner.

In carrying outour .invention we take a fatty or oily ingredient and a milkingredient and combine the same with one another. 7

The fatty or oily ingredient may be butter fat, beef fat, or other fat, animal oil, vegetable 011s, or a mixture of animal and vegetable oils, or oleo or other oil, or some similar ingredient; and the milk base can be either fullmilk, skim milk, or condensed milk, or milk prepared from milk powder, or some similar ingredient. These ingredients are combined with one another preferabl by mixing them together when in liquid orm,

' the fats, if used, preferably being melted.

Before actually combining these ingredients with one another,-however, we usually mix with one or both, certain other ingredients which seem to us desirable to be used, and

v which can best-be combined with the separate ingredients. For example, sometimes,

although not always, we use a substance in the I have our invention are to called lecithin, which is desirable because of the flavor it imparts to the finished product. This-lecithin iS Preferably first dissolved in the oily or fatty inlgredlent in which it is readily soluble. milk sugar or other sugar isv usually used, and this is desirably dissolved in the milk or milk solution, whatand cool it, preferably by running it through some suitable cooling apparatus. We then add a certain in ,edient which has a fixing or stabilizing e ect', holding the resulting article or product .in proper condition and preventing its separation into its original or component parts. A substance we have found very useful for this purpose is sucrate of lime (calcium sucrate) commonly known 'as viscogen. When this last ingredient is added the product is finished and ready for use. The fixing ingredient such as sucrate of lime, is of special importance, as itserves to fix the article or product preventingthe separation of the article into the component parts ofiwhich it is made, it being borne in mind that the article is made up of different ingredients, mechanically mixed together and therefore liable to separate. When viscogen or sucrateof lime is used the fixing effect seems to be obtained by thickening the liquid, making it more viscous and preventing a relative or separating movement of the various ingredients, especially the fatty or oily particles which tend to move about relatively. Were it not for this sucrate of lime or other fixing ingredient, the product would separate into its component parts very.

soon after manufacture and thus the product would soon become valueless.

We are aware that an effort has been made to prepare a product somewhat similar to ours by means of a mechanical admixture of'skim milk and animal or vegetable oil. But this product would not be successful or useful because it would very soon separate its component parts. In fact the arti- I ole or product was specifically intended to form the basis of other articles which-were to be made 'by supplemental processes very soon-after the original product was prepared. We are also aware of the fact that it has been proposed to use sucrate'of lime or viscogen in connection with natural cream for thickening the same, but this was simply to make more thickv a cream which was thin, and was not at all. what we do.

There was no fixing or'stabilizing efi'ect such I as we obta'm, and one was necessary, for natural cream'has no tendency to se arate into different ingredients as an artificia article or product does.

- It will be understood, of course, that in place of viscogen or sucrate of lime we can use other ingredients having a fixing efi'ect, aslfor example sodium-bicarbonate or certain other calcium salts, compounds or solutions, lime water or certain other alkali substances. These would have substantially the same. effect as sucrate of lime,-a chemi- 'cal action changing the character of the product, making it more viscous and moreand stabilizing or fixmg it. In.

uniform,

. place of the above we can use other fixing agents, as for example, sugar in excess of that needed for sweetening purposes, rennet or other active ferments, gelatin, starch, gum tragacanth, gum arabic, Iceland .moss, Irish moss, etc. All of thesehave a fixing or stabilizing effect.

If desired we can add to the article some ingredientwhich will serve as coloring matter, such ingredient being well known on the market. 'We can, if desired, add other ingredients. For instance, any one or more or all of the followingrcholesterol phytosteral, or lipochrome. These may be-added either in addition to or in place of lecithin,

and are preferably added prior to pasteur1-- zation. They tend to improve] the flavor and palatabilitv of the article. If desired we may also add, preferably prior to pasteurization, any-one or more or all of the glycerids of the following acids: acetic, butyric, caproic, caprylic, caprlc, lauric', myristic,

palmitic, stearic, arachidic and oleic.

The article or product so produced iswholesome and palatable and very nutritious, and is also pure, having been pasteur-' ized inthe process of manutacture.

This application is a substitute for and continuation of an aipplicationfiled by,us June 7, 1911, Serial making artificial cream.

Lioness 0. 631,791, process of It will be understood that changes and modifications can be'made without departin from the spirit of the invention.

hat 'we claim is: 1. The process of makinga liquid food product which consists in combining full milk, oleo oil and sucrateof lime, and pas teurizing and emulsifying the same.

; 2.-The process of making a liquid food product which consists incombining full milk, oleo oil and sucrate of lime, and pasteurizing and emulsifymg the same and adding'flavoring and coloring ingredients.

3. The process of preparing a liquid food product which consists 1n combining an edible oleaginous in 1 edient, a milk ingredient, lecithin, and a i i in ingredient, and pasteurizing'and emulsi ying the same.

emulsifying the same, and addingsucrate of lime.

6. The processot making a liquid food product which consists in mixing an edible oleaginous ingredient, and a milk ingredient, pasteurizing and emulsifying the same,

- and then adding a thickening agent.

7. The process of preparing a liquid food product which consists in combining an edible oleaginous ingredient, a milk ingredient and an: ingredient adapted to make the product more viscous, and'pasteurizing and emulsifying the same.

8.- The process of making artificial cream which consists in preparing a mixture of an oleagi'nous substance, and a milk base, pasteurizing and emulsifying the same, and subectin the resulting product to the action of a bin ing agent.

In witness whereof,- we hereunto subscribe our names this 24th day of September, A. D.

1912, and this 27th day of September, A. D.

' Benin 0. BEOKMAN.

drones E. pron.

Witnesses to signature of Beclmian: ARTHUR J. WAND,

W. B. DETTMAR. Witnesses to signature of Dyck: HAZEL ANN Jones.

A. LYDA Jones. 

